Why These Tarts Win

• One Dough, One Custard – no laminating machine, just a quick fold-and-roll.
• Blistered Tops – the 550 °F oven caramelizes sugar for iconic leopard spots.
• Make-Ahead Friendly – pastry logs chill overnight; custard keeps 3 days.
• 12 Bite-Size Tarts – perfect for brunch or dessert grazing tables.

Ingredient Science

Flaky Pastry

• 1 cup (125 g) all-purpose flour – structure without toughness.
• ¼ tsp kosher salt – controls gluten.
• ⅓ cup cold water – hydrates just enough.
• 1 stick (113 g) unsalted butter, softened – creates lamination when rolled.

Caramel Sugar Syrup

• ¾ cup white sugar
• ¼ cup + 1 Tbsp water
• 1 cinnamon stick (optional)
• 1 lemon – large strips of zest (optional)

Silky Custard

• ⅓ cup (45 g) all-purpose flour – thickener
• ¼ tsp kosher salt
• 1 ½ cups whole milk
• 6 large egg yolks – richness & color
• 1 tsp vanilla extract (optional)

Step-by-Step Method

1. Quick Pastry Dough

1. Mix: Combine flour, salt, and water in a bowl until a shaggy, sticky dough forms.
2. Rest: Knead 1–2 min, cover, rest 15–20 min.
3. Roll & Fold: Roll dough 1/8-inch thick. Spread 1/3 of softened butter over 2/3 of the square, fold like a letter. Repeat twice, chilling 10 min between folds.
4. Roll into Log: Roll final rectangle, spread remaining butter, roll tightly into a log. Wrap and refrigerate at least 2 hours (overnight best).

2. Caramel Sugar Syrup

1. Simmer sugar, water, cinnamon, and lemon zest until 210 °F (100 °C). Cool.

3. Custard Base

1. Roux: Whisk flour, salt, and cold milk in a pot. Cook over medium heat until thick, 5 min. Cool 10 min.
2. Enrich: Whisk yolks into cooled roux, then syrup and vanilla. Strain.

4. Shape & Fill

1. Pre-heat: 550 °F / 288 °C. Grease a 12-cup muffin tin.
2. Slice: Cut chilled log into 12 even pieces.
3. Mold: Dip thumb in cold water; press dough into each cup, pushing up the sides.
4. Fill: Pour custard ¾ full.
5. Bake: 12–14 min until tops blister and pastry is browned.

5. Serve

Cool 5 min, then unmold. Enjoy warm or room temp.

Shaping & Filling Hacks

• Thumb Trick: Moistened thumb prevents sticking & creates thin, even shells.
• Overfill: Custard shrinks slightly; ¾ full gives perfect dome.
• Blister Boost: High heat + sugar syrup = leopard-spot caramelization.

Flavor Twists

• Chocolate: Swap ¼ cup flour in custard for cocoa powder.
• Orange: Add ½ tsp orange zest to custard.
• Spiced: Pinch of cardamom or nutmeg in milk roux.
• Mini Tarts: Use mini muffin tin; reduce bake to 8–10 min.

Make-Ahead & Storage

• Overnight Pastry: Dough log keeps 2 days refrigerated or 1 month frozen.
• Custard: Refrigerate up to 3 days; warm gently before filling.
• Baked Tarts: Cool completely, store airtight 3 days, or re-crisp 5 min at 350 °F.

📖 Recipe Card